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Chicken and Andouille Gumbo

posted Nov 6, 2011, 7:30 AM by Creative Cajun Cooking Admin
Jimmy L. Babin
Creative Cajun Cooking
A South Louisiana tradition served in cold weather to warm the soul
Servings: 250
Yield: 12 gallons
8 cups Mazola Corn Oil
8 cups Flour, all purpose
18 quarts Water
10 pounds Onions, chopped
3 cups MAGIC SWAMP DUST
1/4 cup Creative Cajun Cooking
Seafood Boil
1 can (#10) Mushrooms, stem &
pieces
40 pounds Chicken (boneless,
skinless, thigh meat), cut into bite-size
pieces
5 pounds andulie sausage link, sliced
1/4" thick
5 pounds Okra (tender) optional,
sliced
Serve over rice and sprinkle with file'.
Copyright: Cookbook #1
  • "First you make a roux!" In large black iron skillet, add oil and cook at 350 degrees or medium fire
  • Add MAGIC SWAMP DUST and mushrooms, and pepper then bring back to a boil
  • Stir in flour, allow to brown, but not to burn or stick, stirring and scraping pot frequently
  • When mixture is a beautiful golden brown, turn off fire and let cool so oil comes to top and the browned flour packs to bottom ***Note: Roux will get a little darker after fire is turned off - due to pot heat.***
  • After cooled to room temperature, remove oil from top, saving browned roux then put roux in a bowl to add back to pot later
  • Add 10 Quarts of water and onions and boil until tender
  • Add chicken and allow to cook until near tender on a medium fire
  • Add roux and allow to cook until it thickens on a medium fire
  • Stir in sausage and okra, bring to a boil and cook for 15 minutes and turn off and allow to stand for 30 minutes
  • Add in balance of water required to give a heavy consistency and stir
  • Serve over rice and enjoy
Service for 225 - 250 people - depending on portion size
UTENSILS NEEDED:
1 #20 (12 1/2 gal.) Black Iron Pot
 
 
Per Serving (excluding unknown
items): 206 Calories; 14g Fat (63.4%
calories from fat); 12g Protein; 6g
Carbohydrate; 1g Dietary Fiber;
41mg Cholesterol; 223mg Sodium.
Exchanges: 0 Grain(Starch); 1 1/2
Lean Meat; 1/2 Vegetable; 2 Fat; 0
Other Carbohydrates.
 
 

Catfish Court Bullion

posted Nov 6, 2011, 7:19 AM by Creative Cajun Cooking Admin
Jimmy L. Babin
Creative Cajun Cooking
Catfish Court Bullion
A taste of the old time South Louisiana main dishes,
created in the swamp
Servings: 200
Yield: 12 gallons
30 pounds catfish fillets, cut in 2"
pieces
10 pounds Yellow onion, diced
3 pounds Bell Pepper, diced
8 cups all-purpose flour
8 cups vegetable oil
3 cups MAGIC SWAMP DUST
1 # 10 can mushroom pieces
6 cups Cattleman's Bar-B-Que sauce
4 # 10 cans tomato sauce
2 # 10 cans tomato's, crushed
1 gallon water
1 cup sugar
Copyright: Cookbook #1
  • First you make a roux with the flour and oil, and let it cool down below 200 degrees
  • Stir in onions with the water and cook slowly until tender
  • Mix in MAGIC SWAMP DUST, mushrooms, bar-b-que sauce, tomato sauce and crushed tomato's and cook for 45 minutes then stir in sugar
  • Add in Bell Pepper and stir, allow to cook for 10 minutes
  • Stir in catfish and bring to a boil for 1 minute
  • Turn off the fire and let stand for 15 minutes before serving over a bed of rice
Servings for 200 prople pending portion size.
UTENSILS NEEDED:
1 #20 (12 1/2 GAL.) Black Iron Pot
 
 
Per Serving (excluding unknown
items): 188 Calories; 11g Fat (51.2%
calories from fat); 13g Protein; 11g
Carbohydrate; 1g Dietary Fiber;
39mg Cholesterol; 327mg Sodium.
Exchanges: 1/2 Grain(Starch); 1 1/2
Lean Meat; 1 Vegetable; 1 1/2 Fat; 0
Other Carbohydrates.
 
 

Cajun Baked Potatoes

posted Nov 6, 2011, 6:57 AM by Creative Cajun Cooking Admin
Jimmy L. Babin
Creative Cajun Cooking
Cajun Baked Potatoes
The Ultimate Baked Potato
Servings: 100
100 large Potato, baking
12 1/2 pounds Butter
100 tablespoons MAGIC SWAMP DUST
Copyright: Cookbook #1
  • Using a large baking potato, it is necessary to punch holes in it with a fork or knife to help the seasoning to penetrate it
  • Place potato on a large piece of heavy aluminum foil
  • Place butter and MAGIC SWAMP DUST over the potato
  • Fold up all sides of foil, gather together at the top and twist close
  • Bake at 350 degrees until potato is done. Internal temp should be 200 degrees (approx. 2 hrs.)
  • Crush the potatoe in the foil so all the butter and seasoning will mix with the potato
NOTE: Turnips and Vidalia onions are prepared the same way.
 
 
Per Serving (excluding unknown
items): 530 Calories; 47g Fat (76.4%
calories from fat); 4g Protein; 28g
Carbohydrate; 3g Dietary Fiber;
124mg Cholesterol; 1121mg
Sodium. Exchanges: 1 1/2
Grain(Starch); 0 Lean Meat; 9 Fat;
1/2 Other Carbohydrates.
 
 

Broccoli Dip

posted Nov 6, 2011, 6:42 AM by Creative Cajun Cooking Admin
Jimmy L. Babin
Creative Cajun Cooking
Broccoli Dip
Dip your heart out, just don't run out!
Servings: 100
Yield: 1 gallon
6 packages Broccoli, frozen, chopped
1 cup MAGIC SWAMP DUST
1 1/2 cups Water
6 small Onion, chopped
1/4 pound Butter
6 cans Mushroom Soup
6 packages (6 oz.) Cream Cheese
6 teaspoons Worcestershire sauce
1 can (4 oz.) Mushrooms, stems &
pieces
4 1/2 cups almonds, slivered
Use as a dip with chips or crackers.
Copyright: Cookbook #1
  • Cook broccoli with water , drain (save water) and set aside
  • Saute' onion in butter, add soup, cheese and seasonings and cook on medium heat until cheese melts
  • Add broccoli and MAGIC SWAMP DUST and cook 1 minute longer. Stir ingredients occasionally to blend together
  • Add drained water to achieve desired texture
  • Add mushrooms and almonds
  • SERVE HOT
  • Dip with your favorite cracker or chip
Servings for 100 pending portion size.
 
 
Per Serving (excluding unknown
items): 61 Calories; 5g Fat (68.0%
calories from fat); 2g Protein; 3g
Carbohydrate; 1g Dietary Fiber; 3mg
Cholesterol; 169mg Sodium.
Exchanges: 0 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 1 Fat; 0 Other
Carbohydrates.
 
 

Bread Pudding

posted Nov 6, 2011, 6:35 AM by Creative Cajun Cooking Admin
Jimmy L. Babin
Creative Cajun Cooking
A" lip licking" desert that makes you want more
Servings: 50
Yield: 2 1/2 gallons
6 Eggs, raw
5 quarts Milk, whole
3 cans (14 oz.) Condensed Milk
2 cups Sugar
1/8 cup Vanilla Extract
6 Bread Loaf
Rum Butter Sauce
Top with my special "Rum Butter
Sauce"
Copyright: Cookbook #1
  • Mix all eggs, liquids and sugar together well with mixer
  • Fill pan with broken bread piled high into large container for saturation with liquid mixture. It is important to assure total saturation of bread to avoid dry spots
  • Bake in 4" full pan at 350 degrees for approx. 2 hours or until top is noticed to be rising and turning brown, then remove from oven
  • As it cools it will sink back down into pan
  • See Rum Butter Sauce recipe to create a glistening and scrumptious topping to pour over the already delicious desert
Service for 30 - 40 people - depending on portion size.
UTENSILS NEEDED:
1 - 4" Full Pan
 
Per Serving (excluding unknown
items): 228 Calories; 11g Fat (43.6%
calories from fat); 5g Protein; 26g
Carbohydrate; 0g Dietary Fiber;
45mg Cholesterol; 144mg Sodium.
Exchanges: 0 Lean Meat; 1/2 Non-
Fat Milk; 2 Fat; 1 1/2 Other
Carbohydrates.
 
 

Unbakeable Banana Split Cake

posted Nov 6, 2011, 6:25 AM by Creative Cajun Cooking Admin [ updated Nov 6, 2011, 6:27 AM ]
Jimmy L. Babin
Creative Cajun Cooking
Created by: Mama Rita
 
Bananas will go out of their way just to snuggle in this cake
and you will too once you've tried it.
Servings: 12
Yield: 1/2 gallon
2 each egg, beaten slightly
3/4 pound margarine, melted
6 each banana, sliced
16 ounces Cool Whip®
6 ounces cherries in light syrup, sliced
2 cups confectioner's sugar
2 cups graham cracker crumbs
8 ounces crushed pineapple, drained
1 cup pecans, chopped
  • Melt margarine to a Simi liquid form and mix half of it with the graham cracker crumbs and line the bottom of the pan with it.
  • Mix the other half of the margarine with the eggs and sugar, whip until mixed completely, spread over gram cracker crust and let stand for 15 minutes
  • Pour the bananas over the mixture spreading evenly.
  • Pour the pineapple evenly over the bananas Top with Cool Whip
  • Sprinkle with pecans and decorate with cherry halves
  • Refrigerate over night
Per Serving (excluding unknown
items): 606 Calories; 39g Fat (57.2%
calories from fat); 4g Protein; 61g
Carbohydrate; 3g Dietary Fiber;
35mg Cholesterol; 375mg Sodium.
Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1 Fruit; 7 1/2 Fat; 2 Other
Carbohydrates.
 
 

Bananas Foster

posted Nov 6, 2011, 6:15 AM by Creative Cajun Cooking Admin
Jimmy L. Babin
Creative Cajun Cooking
Bananas Foster
The problem is, it isn't only addicting, but also fattening!
Your friends will think you're one "Top Chef"
Servings: 6
1/8 pound butter (Kleinpeter Brand)
8 tablespoons brown sugar
2 tablespoons banana liqueur
2 tablespoons dark rum 151 proof
1 teaspoon banana extract
4 each bananas, cut in fourths and sliced long ways
16 ounces vanilla ice cream (Kleinpeter Brand)
  • Melt butter in a 12' skillet, mix in brown sugar and cook over a medium fire until sugar is melted
  • Mix in banana extract and keep stirring until a slow boiling effect occurs
  • Place bananas in skillet flat side down and keep stirring and spooning liquid over the bananas for approximately 4 minutes
  • Pour in banana liqueur and stir for approximately 1 minute
  • Pour in rum, stir, and tilt skillet so as allowing the fire to touch top edge of skillet and ignite the rum. (option, use a long lighter)
  • After flame is burned out, turn off burner, and let stand 2 minutes
  • Spoon Ice Cream in dish and spoon bananas and sauce over Ice Cream and serve immediately
Per Serving (excluding unknown items): 133 Calories; trace Fat (2.5% calories from fat); 1g Protein; 32g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 1 Fruit; 1 Other Carbohydrates.
 
 

Baked or Bar-B-Que Beans

posted Nov 6, 2011, 6:01 AM by Creative Cajun Cooking Admin
Jimmy L. Babin
Creative Cajun Cooking
A very tasty side dish that enhances any Bar-B-Q
Servings: 250
Yield: 11 gallons
2 quarts water
1 can (#10) Mushroom, canned
(stems & pieces)
8 pounds Onions, chopped
3 cups MAGIC SWAMP DUST
1/4 cup Creative Cajun Cooking
Seafood Boil
2 1/2 cups Brown Sugar
10 pounds Ground Pork
5 pounds Sausage Meat
12 cans (#10) Pork & Beans
2 quarts Cattleman's Original Bar-B-
Que Sauce
Copyright: Cookbook #1
  • Saute' onions until tender
  • Add mushrooms and water
  • Mix in MAGIC SWAMP DUST Seasoning, Seafood Boil, Bar-B-Q Sauce, Brown
  • Sugar, Ground Pork and Sausage
  • Simmer for 45 minutes
  • Mix in pork & beans
  • Bring to a simmer and turn off
  • Let stand for 30 minutes before serving
Service for 150 people - depending on portion size.
Don't forget to stir on a regular basis, because this product will stick and burn easily.
UTENSILS NEEDED:
1 #10 Black Iron Pot.
 
Per Serving (excluding unknown
items): 120 Calories; 8g Fat (58.8%
calories from fat); 5g Protein; 7g
Carbohydrate; 1g Dietary Fiber;
20mg Cholesterol; 311mg Sodium.
Exchanges: 0 Grain(Starch); 1/2
Lean Meat; 0 Vegetable; 1 Fat; 0
Other Carbohydrates.
 
 

Apple and Peach Crunch

posted Nov 6, 2011, 5:40 AM by Creative Cajun Cooking Admin
Jimmy L. Babin
Creative Cajun Cooking
Apple and Peach Crunch
A hot desert that when served topped with Vanilla Ice Cream
will make your guest think you slaved to make it.
Servings: 50
Yield: 2 gallons
1 #10 Cans Apple Pie Filling
1 #10 Can Peaches in heavy suryp
2 boxes yellow Cake Mix
1/2 pound butter, melted
1 1/2 cups brown sugar, crumbled
SERVE HOT AND WITH
VANILLA ICE CREAM!
Copyright: Cookbook #1 OCTOBER
2002
  • Open cans of Apple Pie Filling and Peaches
  • pour into 4 inch full pan.
  • Mix in brown sugar
  • Spread cake mix evenly over apples and peaches
  • Melt butter in microwave and drizzle over cake mix
  • Bake in oven @ 350 degrees until bubbling and/or comes through cake mix layer and browns lightly.
  • Serve hot and place a large scoop of Ice Cream over the top
UTENSILS NEEDED:
ONE 4 INCH STAINLESS PAN.
SERVINGS FOR 120 ARE PENDING PORTION SIZE.
 
Per Serving (excluding unknown
items): 247 Calories; 6g Fat (21.9%
calories from fat); 1g Protein; 49g
Carbohydrate; 1g Dietary Fiber;
10mg Cholesterol; 223mg Sodium.
Exchanges: 1 Fat; 3 Other
Carbohydrates.
 
 

AMY'S PERFECT SPICY PESTO

posted Nov 5, 2011, 12:30 PM by Creative Cajun Cooking Admin [ updated Nov 5, 2011, 12:31 PM ]
A very spicy spread that enhances every party
Servings: 25
Yield: 3 cups
3 packets basil, fresh, chopped fine
1 Head garlic, chopped fine
3/4 Cup olive oil
1 Tablespoon lemon juice
1/4 teaspoon Creative Cajun
Cooking Seafood Boil
2 Tablespoons MAGIC SWAMP
DUST SEASONING
1 1/2 Cups shredded Parmesan
cheese
  • Mix all items together well and place in a food processor and puree.
  • Chill over night in your favorite serving dish.
  • Serve over your favorite cracker or toast
Per Serving (excluding unknown
items): 78 Calories; 8g Fat (89.2%
calories from fat); 2g Protein; trace
Carbohydrate; trace Dietary Fiber;
3mg Cholesterol; 81mg Sodium.
Exchanges: 1/2 Lean Meat; 0
Vegetable; 0 Fruit; 1 1/2 Fat.
 
 
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